Monday, August 19, 2013

Chocolate-Swirl Coffee Cake



Although we haven’t done it as often lately, our family’s traditional Sunday-morning breakfast for the last several years has included coffee cake or muffins. This may not be *the* healthiest breakfast recipe ever, but it certainly is good – and if you don’t wish to serve it for breakfast, it’ll work just fine for snacking or dessert.
I personally like to use freshly-ground flour and sucanat or coconut sugar for this, but all-purpose flour and white sugar work fine.  I also double the recipe to ensure that we don’t run out, and since we don’t have two tube pans I divide the extra dough between two loaf pans and reduce the amount of baking time slightly.
I personally think that the best way to serve this is with a little butter – some members of my family like to pour yogurt on top.

Chocolate-Swirl Coffee Cake

Ingredients
Cake:
  • 4 – 4½ cups flour
  • 2 Tbsp instant yeast
  • ¾ cup sugar
  • ½ cup butter
  • ⅔ cup water
  • ⅓ cup milk
  • ½ tsp salt
  • 2 eggs
Chocolate filling:
  • 1 cup chocolate chips
  • ⅓ cup milk
  • ½ tsp cinnamon
Crumb topping:
  • ¼ cup flour
  • ¼ cup sugar
  • ¼ cup butter
  • 1 tsp cinnamon
  • ¼ cup chocolate chips
  • ¼ cup chopped nuts, optional
Instructions
Mixing the cake:
  1. In a small bowl, combine 1½ cups of flour and yeast.
  2. Combine the sugar, butter, water, milk, and salt in a medium saucepan and heat until the butter is nearly melted.
  3. Pour heated mixture over flour mixture, stir well.
  4. Mix in eggs.
  5. Knead in the remainder of the flour, loosely cover bowl and let dough rise for about an hour.
Making the filling:
  1. In a double boiler, combine the chocolate chips, milk, and cinnamon. Heat until chips are melted and mixture is smooth. Remove from heat and allow to cool slightly.
Crumb topping:
  1. Cut together the flour, sugar, butter, and cinnamon. Add nuts and chocolate chips.
Assembly:
  1. Grease a 10″ tube pan.
  2. Place dough on floured surface and roll out to make a rectangle about 14″ x 22″.
  3. Spread filling over dough, leaving a 1″ border on all sides.
  4. Starting with one of the shorter ends, roll the dough up cinnamon roll-style.
  5. Pick up dough and place it in the tube pan, forming a circle. Pinch the two ends together.
  6. Let cake rise until nearly doubled.
  7. Sprinkle topping on top of cake.
  8. Bake cake at 350 for 40-50 minutes, or until tests done.

No comments:

Post a Comment